In the Mood for Mexican

Here are 10 offerings that highlight the crunchy, cheesy, citrusy, picante deliciousness of Mexican dishes and the food inspired by them

By David Hagedorn

| Published: 2019-04-08 09:15

Photo by Deb Lindsey.

Torta Cubano at Tacos, Tortas & Tequila (TTT)

Sandwiches known as tortas are such a vital part of the Mexican culinary lexicon that they get top billing at Silver Spring’s Tacos, Tortas & Tequila (TTT), the first-floor fast-casual bar and eatery that shares building space with Buena Vida, its more formal second-floor sister restaurant.

What makes a torta so distinctive, in addition to its bread (pan francés), slightly crunchy on the outside and fluffy on the inside, is abundance. TTT’s tortas—among them one with a crispy breaded chicken breast cutlet, avocado, black bean purée and chili peppers—have that in spades. The one we keep going back for is the Cubano, loaded with chunks of shredded braised-then-griddled pork (carnitas), salty Broadbent’s country ham from Kentucky, crunchy pork rinds, thick slices of avocado, a surfeit of melted Gruyère cheese, peppers, a slathering of mustard and, right smack in the center, a split and griddled hot dog. It’s a thrilling exercise in excess, with a snappy side of pickled vegetables (cauliflower, carrots, serrano peppers, onions, garlic cloves and red peppers) to boot.